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Moroccan Soup with Kale and Chickpeas

Heidi Larsen, FoodieCrush
  • 45 minutes
  • Serves 6

INGREDIENTS

4 cups

butternut squash

30 oz

canned garbanzo beans

28 oz

canned tomatoes

2

cinnamon sticks

1/2 cup

fresh cilantro

2

garlic cloves

2 tsp

ground coriander

3 tsp

ground cumin

4 cups

kale

1 1/2 tsp

kosher salt

1 tbsp

olive oil

1 medium

onion

2 cups

russet potato

1 tsp

saffron threads

5 cups

vegetable broth